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I followed the recipe close with the exception of using a little more lentils, I used the entire 16 ounce bag. I needed to increase the liquid by a couple of cups as they cooked and I added more seasonings. the description on how I prepared this wonderful pot of lentils are in the recipe. Note: I used only the brown lentils found at the grocery store. will give the red and greens a try next time.I give this one 4 stars ****

I followed the recipe close with the exception of using a little more lentils, I used the entire 16 ounce bag. I needed to increase the liquid by a couple of cups as they cooked and I added more seasonings. the description on how I prepared this wonderful pot of lentils are in the recipe. I give this one 4 stars ****

Yum! That looks really good!

I'm taking my power back by remembering that a belief is only a thought that I keep thinking,

Thanks LLoyd we shared some of the soup with the neighbors and after dinner we may not need to freeze any. Its even better after it sat a few hours. I am going to cook up some wild rice and put the lentils over it for tomorrow. this turned out very thick and hearty. I would add a bunch more curry and other herbs but The DW like plain so I will add to my own bowl.

Thanks LLoyd we shared some of the soup with the neighbors and after dinner we may not need to freeze any. Its even better after it sat a few hours. I am going to cook up some wild rice and put the lentils over it for tomorrow. this turned out very thick and hearty. I would add a bunch more curry and other herbs but The DW like plain so I will add to my own bowl.

Yup. The lentils have a way of 'maturing'. I always let them simmer for an extra hour or so, to help thicken things up and spread the flavor. My dishes were also much spicier!

I'm going to make a pot of this in the morning. I didn't remember to pick up parsley or cilantro, while I was out and about today, so I'll be cutting up some collards/turnip greens/mustard greens that I did pick up, instead. Mmmm mmmmm mmmmm. I'll let you know how it turns out.

I'm taking my power back by remembering that a belief is only a thought that I keep thinking,

I'm going to make a pot of this in the morning. I didn't remember to pick up parsley or cilantro, while I was out and about today, so I'll be cutting up some collards/turnip greens/mustard greens that I did pick up, instead. Mmmm mmmmm mmmmm. I'll let you know how it turns out.

Please do!did you get the apple?don't be stingy with the seasonings {I'm sure I don't need to tell you}those lentils seem to suck up a lot of flavor.I was thinking a little red wine right at the last 15 minutes would be a nice add or just drink it

I made the recipe according to the instructions, but after tasting it, I would add *a lot* more of the dried spices. 2 teaspoons of curry powder barely made a dent.

I used 6 cups of chicken broth -- because we had some homemadeI used 3-4 Tablespoons of grated gingerI used 3 large cloves of garlicI used one large apple from one of our trees (not sure which variety it is, but it's both sweet and sour, with a red skin, which I left on)

It's good; but I think it could be better.

I'm taking my power back by remembering that a belief is only a thought that I keep thinking,

I agree lots more seasoning I was wondering how some tomato paste would work in this to twang it up a little more. Lots of good fiber in lentils thats a good thing.what else could be good thing to flavor up them boring lentils when I made lentil soup before I would add some smoky bacon or ham hocks, hay how about some smoked turkey kielbasa and cook it down with the onion to get the flavors and oils out of it then save it and put it in the soup a few minutes before it's done so it isn't cooked to death.

I am going to take some of soup I made and freeze in an ice cube tray then put in a freezer bag and plop one in my veggie broth soup I make all the time for something different.

I agree lots more seasoning I was wondering how some tomato paste would work in this to twang it up a little more. Lots of good fiber in lentils thats a good thing.what else could be good thing to flavor up them boring lentils when I made lentil soup before I would add some smoky bacon or ham hocks, hay how about some smoked turkey kielbasa and cook it down with the onion to get the flavors and oils out of it then save it and put it in the soup a few minutes before it's done so it isn't cooked to death.

I am going to take some of soup I made and freeze in an ice cube tray then put in a freezer bag and plop one in my veggie broth soup I make all the time for something different.

how many starts dose your soup get Drea?

Sadly, tomato anything is an avoid for me, but more curry, cumin, and coriander would be good to start. I usually don't measure when I cook, unless I'm making a recipe for the first time, or I'm baking; I use the 'eye ball' method.

My soup gets 4 stars; but I could eek out another star by making some modifications.

I'm taking my power back by remembering that a belief is only a thought that I keep thinking,

By the way, I added a whole bag (6 cups) of the collards/mustard greens/turnip greens/spinach mixture I bought at TJ's. This way, I know I'm getting a lot of beneficial greens in each bowl. I finely chopped 1/4 of the bag in my food processor, and added the rest in just as they came out of the bag. Next time, I'll probably finely chop the whole bag so it's easier to eat.

I'm taking my power back by remembering that a belief is only a thought that I keep thinking,

I make this soup often and have always added extra garlic, fresh ginger and broth . . . and doubled the spices. Have also added swiss chard, collards, spinach . . . to get the added beneficials (as mentioned already).